Salsa di Pomodoro Pugliese

• 8 medium-size ripe red tomatoes, roughly chopped
• 2 to 3 tablespoons extra-virgin olive oil
• 1 on

Cook the chopped tomatoes in a 3- to 4-quart heavy nonreactive saucepan over medium heat for 10 minutes. Then rub them through a sieve or food mill to eliminate the skin and seeds.

While the tomatoes are cooking, warm the olive oil in a sauté pan, add the onion and sauté over medium heat until